Ever since traveling to China, I’ve been addicted to my husband’s favorite dish. Some restaurants didn’t prepare it the same way I had experienced in China, so I saught out to find how it was made. I’m sure it might now be exactly how it’s done there, but it damn close and delicious!
- 1 cup of chicken broth stock
- Few tablespoons of cornstarch
- Teaspoon of ground white pepper
- Red chili pepper flakes
- Garlic fresh
- Firm Tofu
- Minced pork (about 1/2 a cup)
- Ginger fresh
- Red Palm seed oil (optional
- Red Chilli oil about 3-6 Tablespoons
- Chinese 5 spice 1/2 Tablespoon
- Hot peppers, red or green minced up
- Doubanjiang (豆瓣酱), also known as spicy fermented bean paste and broad bean sauce, is the most important ingredient in this dish. Try to find “Pixian Broad Bean Sauce” at an Asian market. *I went to my Chinese Restaurant and paid for some of their supply. It came in a form of seed like hard pieces/balls. To infuse, I added about a Tablespoon to my Red chili oil.
The art to making a killer Mapo Tofu is all in slicing and dicing and much multi tasking in the kitchen. I first prepare by setting out all my ingredients in groups that go together. In the mean time you can have some white rice/Jasmine/ Basmati to counter balance the spicy of the dish cooking.
- Chop off the white ends of the scallions into tiny pieces. Chop up a few cloves of garlic, the hot peppers and ginger into fine pieces. Satay them in a light olive oil until soft and set aside.
- Brown/cook the minced pork. Break it up in the pan into fine pieces. Add the white pepper to your pork at this time.
- Blot your tofu with a towel to absorb the moisture and water. Cut it into cubes then softly fry for a few minutes to get warm/toasty.
- In a small fry pan, have your red chili oil slowly simmer with the spicy bean and five spice.
- Add the chicken stock to your tofu. Add the cornstarch to thicken. Add Red palm oil for color.
- Add the satayed vegetables, chop up green scallion tops and add them, as well as the pork, and the chili oil that is infused.
- Sprinkle on some flakes of red chili and voila!
Your Mapo Tofu Dish is complete and ready for you to devour. Below is one of my latest batches. I don’t use exact measurements when cooking; I kind of toss in a dash of what I feel needs more or less in regards to the ingredients. You can put your Tofu mix on top of the rice, or on the side. A glass of milk will help with the spicy burn if it’s too much to handle. This is a great food for flu season!